Looking for a fun, family-friendly twist on classic chicken katsu? Dig out your box of cornflakes at the back of the cupboard and transform mini chicken fillets (no chopping needed!) into irresistible katsu-style nuggets. Serve them up with fluffy rice, rich katsu sauce, and a fresh salad bursting with our sweet mango chutney dressing.
of your reference intake. Typical energy values per 100g: 464kj/111kcal
Cook: 15 Mins (hands on) + 10–13 Mins (hands off)
Serves: 4
Ingredients
40g Asda Katsu Curry Sauce Mix
100g Asda Corn Flakes
1 medium egg
650g mini chicken breast fillets
2 x 250g packs Asda Jasmine Micro Rice
½ cucumber, quartered lengthways and cut into small chunks
1 yellow and 1 orange pepper, deseeded and cut into small chunks
150g pack Asda Grated Carrot
For the Salad Dressing:
2 tsp sunflower or vegetable oil
4 tsp mango chutney
½ lime, juiced
Method
Preheat the oven to 200°C/180°C fan/gas 6 and boil the kettle. Make up the katsu sauce mix with 250ml boiling water in a microwave-proof jug or bowl. Measure 2 tbsp of the sauce into a large mixing bowl and cool to room temperature, set aside the rest to serve.
Put the cornflakes into a shallow tray (a baking tray is fine). Use an unopened tin can to crush the cornflakes into chunky crumbs – you can roll the can around or use one of the ends like a masher (a fun job for kids!).
Use a fork to whisk the egg into the cooled 2 tbsp curry sauce, then tip in the chicken fillets and toss to coat (with hands or tongs). Tip the curried fillets into the crushed cornflakes and toss again to thoroughly coat in the crumbs – it’s easiest to use your hands.
Space the chicken fillets on a large baking sheet. Bake for 15–18 mins until the chicken is cooked through and crispy on the outside – slice into the middle of the chunkiest fillet to check.
Whisk together the dressing ingredients in a large mixing bowl.
Just before the chicken is ready, heat the rice following pack instructions and reheat the reserved katsu sauce for 1–2 mins on full power, stirring halfway. Stir the cucumber, pepper and grated carrot into the salad dressing. Serve the crispy, curried cornflake chicken nuggets with the sticky rice, katsu sauce and salad.
